Roasted Garlic, Cauliflower, and Tomato Soup with Crispy Quinoa

This soup is full of seasonal veggies that are roasted first to bring out their flavors, including a whole garlic bulb! If you’ve never roasted a full bulb before, it is so satisfying to squeeze out the roasted cloves at the end. And don’t skip the crispy quinoa in this one, it is incredible! This recipe is originally from my November 2024 grocery series where I turned a $50 grocery haul into five meals. Here’s a link to the long-form video of the recipe with detailed instructions.

Roasted Garlic, Cauliflower, and Tomato Soup with Crispy Quinoa Ingredient Notes

Cauliflower: Cauliflower is a cruciferous vegetable that becomes nutty and tender when roasted, adding a rich texture to soups. It’s high in vitamin C, fiber, and antioxidants. Its mild flavor allows it to absorb spices and blend beautifully into creamy dishes.

Roma Tomatoes: Roma tomatoes are low in moisture, making them ideal for roasting and blending into soups. They add natural sweetness and acidity, enhancing the soup’s depth. Rich in antioxidants and vitamin C, they contribute both flavor and nutrition.

Garlic Bulb: Roasted garlic becomes soft, caramelized, and mellow in flavor, transforming the soup with a subtle richness. A whole bulb adds depth and complexity, especially when squeezed in after roasting. It’s also known for its antioxidant and immune-boosting properties.

Quinoa: Quinoa is a gluten-free seed that crisps beautifully in the oven, providing texture and protein to complement the soup. It’s rich in fiber, iron, and essential amino acids. The crispy topping adds a delightful crunch to the smooth base.

ROASTED GARLIC, CAULIFLOWER, AND TOMATO SOUP WITH CRISPY QUINOA

Recipe by Jenn Lueke

4.0 from 117 votes

Servings

Adjust servings

+

–

4-6

servings

Prep time

20

minutes

Cooking time

45

minutes

his soup is full of seasonal veggies that are roasted first to bring out their flavors, including a whole garlic bulb! If you’ve never roasted a full bulb before, it is so satisfying to squeeze out the roasted cloves at the end. And don’t skip the crispy quinoa in this one, it is incredible! This recipe is originally from my November 2024 grocery series where I turned a grocery haul into five meals. Here’s a link to the long-form video of the recipe with detailed instructions.

Cook Mode

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Ingredients

• Crispy quinoa

• 1 cup low-sodium vegetable broth

• 1/2 cup dry quinoa

• 2 tablespoons olive oil

• kosher salt, to taste

• Soup

• 1 head cauliflower, cut into 1-inch pieces

• 8 roma tomatoes, quartered

• 3 large carrots, cut into 1-inch pieces

• 1/2 yellow onion, quartered

• 1 whole garlic bulb, top cut off (reduce to 1/2 bulb if desired)

• 2 tablespoons olive oil

• 1 teaspoon dried oregano

• 2 teaspoons kosher salt, plus additional to taste

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon chili powder (optional)

• 2 cups low-sodium vegetable broth

• 15 ounces can cannellini, great northern, or navy beans, drained and rinsed

Directions

• Preheat the oven to 425F. Line a large sheet pan with parchment paper.
• Bring the vegetable broth to a boil in a saucepan, then add the quinoa, reduce heat to low, and cover. Simmer until the broth is absorbed and quinoa is fluffy, 12 to 14 minutes.
• While the quinoa cooks, add the cauliflower, tomatoes, carrots, onion, and garlic to the sheet pan. Cover everything with the olive oil, oregano, salt, ground black pepper, and chili powder and toss to coat. Place the garlic top side up in the center of the pan. Bake until the vegetables are very soft, 30 to 40 minutes.
• Once the quinoa is cooked, transfer it to another large sheet pan (unlined) and toss with the olive oil and a few generous pinches of salt. Bake on a separate rack, stirring halfway through to prevent burning, until the quinoa is golden and crispy, 20 to 25 minutes.
• Once cool enough to handle, squeeze the garlic cloves out of the bulb into a blender along with all of the roasted vegetables. Add the broth and beans (you may need to do this in 2 batches, or option to use an immersion blender in a pot) and blend on high speed with the air vent open until completely smooth.
• Pour directly into bowls and top with crispy quinoa.

Notes

• Storage: Refrigerate in a sealed container for up to 4 days. Freeze everything (minus the crispy quinoa) for up to 3 months. 
• Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed. 
• Crispy Quinoa: Feel free to make this a quick meal by skipping the crispy quinoa. Pair with a crispy piece of bread instead. If you like a thinner soup or need help blending, add extra water (or broth if you aren’t following the grocery list) as needed.

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